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Pumpkin and chickpea yellow curry recipe
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Indulge in a velvety, fragrant yellow curry with layers of flavor and textures, creating a delightful vegetarian meal.
Ingredients:
  • 18.20 gm peanut oil
  • 1 brown onion, halved, thinly sliced
  • 80g (1⁄3 cup) Yellow Curry Paste
  • 400ml can Premium Coconut Milk
  • 125ml (1⁄2 cup) Vegetable Liquid Stock
  • 700g butternut pumpkin, peeled, deseeded, cut into 3cm pieces
  • 2 fresh makrut lime leaves
  • 21.00 gm fresh lime juice
  • 8.00 gm brown sugar
  • 400g can chickpeas, rinsed, drained
  • 225g can Bamboo Shoot Slices
  • 150g snow peas, trimmed, halved
  • Steamed jasmine rice, to serve
  • Fresh Thai basil leaves, to serve
  • Sliced fresh red chilli, to serve
Instructions:
  • In a large, deep frying pan or wok over medium-high heat, heat the oil until shimmering. Cook the onion, stirring occasionally, for about 4 minutes until soft and lightly golden. Lower the heat to medium-low, then add the curry paste and cook for 30 seconds until fragrant. Finally, mix in the coconut milk and stock.
  • Toss in pumpkin and lime leaves, cover, and cook for 10 minutes until pumpkin is tender. Take off heat, stir in lime juice and sugar. Add chickpeas, bamboo shoots, and snow peas. Return to medium heat, cook for 5 minutes until heated through and snow peas are tender crisp.
  • Serve the rice in bowls and generously top with vibrant yellow curry, fresh basil, and spicy chili before enjoying.

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